Cumin and Smoked Paprika Roasted Pumpkin Seeds

SmartPoints® value per serving
Total Time
30 min
5 min
25 min
Pumpkin seeds are nutrient-packed and perfect for snacking. Here are 3 fun ways to flavour and roast them. For savoury snacking, try the cumin and smoked paprika or spicy ranch ones. These are fun to eat right out of hand, but are also delicious tossed into a green or grain salad. The pumpkin pie spice seeds have a small amount of sugar, if you’d prefer a little something sweet. They are also great for snacking on their own, or for sprinkling on top of a dish of nice cream or a slice of pumpkin pie.


Green pumpkin seeds (pepitas)

½ cup(s)

Olive oil

1 tsp(s), or pumpkin seed oil

Ground cumin

¾ tsp(s)

Smoked paprika

¼ tsp(s)

Table salt

¼ tsp(s)


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. In a small bowl, mix all ingredients. Spread out in single layer on prepared baking sheet and bake until toasted, about 20 to 25 minutes, flipping halfway through. Let cool.
  3. Serving size: about 2 tablespoons


How to prepare fresh pumpkin seeds for roasting: Scoop seeds from pumpkin, removing as much pulp as possible. In a colander, rinse seeds thoroughly, rubbing off and removing any remaining pulp or slime. Transfer seeds to paper towels and scatter in an even, single layer. Let dry at room temperature at least 4 hours or up to overnight before roasting.